Cheesy Mexican Bubble-Up Bake

For the Beef & Biscuit Base

Stir biscuit pieces gently—too much handling may sink this treasure before it bakes up golden

Ingredients

• 1 Pound Lean Ground Beef (At Least 80%), Cooked And Drained
• 1 Package (1 Ounce) Taco Seasoning Mix
• ⅔ Cup Water
• ½ Cup Chunky Salsa
• 1 Can (16.3 Ounces) Refrigerated Buttermilk Biscuits (8 Count)
• 1 Cup Shredded Cheddar-Monterey Jack Cheese Blend (4 Ounces)
• 1 As Desired Additional Salsa, Shredded Lettuce, Chopped Tomatoes, Sour Cream, And/Or Sliced Ripe Olives (Optional, For Topping)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium skillet over medium-high heat, cook the ground beef until browned. Drain excess fat.
3. Add taco seasoning mix and water to the skillet; simmer until thickened, about 3–5 minutes. Stir in the 1/2 cup salsa.
4. Transfer the beef mixture to an ungreased 13x9-inch (3-quart) glass baking dish.
5. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces.
6. Add biscuit pieces to the baking dish. Using a rubber spatula, gently stir until pieces are coated with the beef mixture, then spread evenly in the dish.
7. Bake uncovered for about 20 minutes, until the sauce is bubbly and biscuits are golden brown.
8. Sprinkle shredded cheese evenly on top. Bake an additional 5–10 minutes, until the cheese is melted and bubbly.
9. Remove from oven and allow to cool slightly.
10. Serve with additional salsa and desired toppings such as lettuce, tomatoes, sour cream, or olives.

Prep: 15 min • Cook: 30 min • Wait: No time